Several days ago, my brothers and I went to Juniper, a restaurant in the Central West End in St. Louis. It had a delicious entree of Blackened Catfish with slaw that I knew I wanted to repeat. It was a little too hot in the seasoning, but the flavor was drool-worthy.
I found this recipe on the WW app that we use with the new WW program. It is listed under the title of Blackened Tilapia.
1 1/2 pounds catfish (I used “Swai”, a Vietnamese catfish)
Olive Oil drizzled just enough to coat bottom of frying pan
3 Tbsp Blackened Seasoning
Radish and Cucumber Salsa:
5 medium radishes thinly sliced
1 medium cucumber chopped
1/2 medium sweet red pepper chopped
3 green onions diced
1 Tbsp fresh cilantro
2 Tbsp lime juice
1 tsp olive oil
Combine all ingredients in a bowl and mix. Salt and pepper to taste.
1 1/2 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp onion powder
1 tbsp dried thyme
1 tsp ground black pepper
1 tsp Cayenne pepper (I omitted this)
1 tsp dried basil
1 tsp dried oregano
Combine all in small airtight container and shake until mixed.
Coat saute pan with olive oil. Heat oil over medium hot heat. Coat fish pieces with the blackened seasoning and saute 2 to 3 minutes per side until fish flakes with a fork.
Serve with Radish and Cucumber Salsa
Smart Points: 1